Sous Chef, Residential Dining

Job Description

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills, and dedication to build stronger minds and a healthier world.

UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits, and natural beauty.

Housing and Food Services (HFS) has an outstanding opportunity for a Sous Chef to join their team.

Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service.

In Housing & Food Services, our DEI statement reads: HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning.

PURPOSE

The Sous Chef for Local Point assists with management of day-to-day culinary operations for a large multi concept residential dining facility. This position works under the direction of the Chef de Cuisine and General Manager, and has responsibility for leading production, ensuring compliance to policies, recipes and standards for production.

RESPONSIBILITIES

Leadership 20%

• Collaborates with Unit Manager to ensure that goals and objectives are implemented.

• Maintains the vision, values and priorities of the Department and work within the unit for alignment.

• Monitors attendance and adjusts staffing to meet daily production needs.

• Directs food production and work assignments for kitchen staff.

• Ensures that unit work complies with all contracts, policies and procedures applicable to the operation.

• Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.

• Convenes and leads production meetings.

• Instructs professional, classified, hourly and student staff on safe handling of food.

• Maintain visibility and accessibility with customers, building managers and staff members.

• Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems.

• Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests.

• Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Operations and Customer Service 30%

• Directs staff on unit operation policies and procedures.

• Prepares and analyzes food costs of menu items.

• Schedules employees to ensure proper staffing levels are maintained to meet customer service standards.

• Ensures adherence to sanitation, safety and other food and kitchen safety programs.

• Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste.

• Contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors.

• Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance.

• Conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service.

• Identifies and recommends strategies for introducing, promoting and evaluating new product lines.

• Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifies appropriate authorities and personnel.

• Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident.

Fiscal Management 5%

• Participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.

• Contributes to the monitoring performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.

• In conjunction with the Executive chef and/or Manager, works to ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.

Culinary Focus and Results 20%

• Continuously monitors the appearance of the food preparation, food production and event location areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent product and customer service.

• Continuously seeks quality improvement in recipes through testing and execution with culinary staff and management with oversight from the Campus executive chef.

• Designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality.

• Contributes culinary input and ideas that support growth and improvement of the unit brand.

• Participates in creation of published and custom menus.

• Collaborates with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements.

• Develops formal and informal training for culinary staff in food preparation, production and display, and assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels.

• Designs and implements quality control measures to insure consistent taste, presentation and food safety.

• Works in conjunction with the culinary team on CBORD/FSS project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members

Supervision 20%

• Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures.

• Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.

• Engages when necessary in performance management of employees within the catering organization.

• Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.

• Approves time and leave for assigned staff in Workday.

• Note: Supervises Contract Classified and Student staff (At least 2 FTE Contract-Classified Staff).

CBORD 5%

• Under the general direction of the Campus Executive Chef, supports the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy.

IMPACT TO THE UNIVERSITY

Provides support to culinary leadership for campus dining services.

POSITION COMPLEXITIES

This position contributes to the oversight, offering and preparation of a variety of meal options for a customer base made-up primarily of student residents. This position collaborates in the drafting and preparation of frequently changing menus that take into consideration diverse dining needs and are inclusive to the needs of all students. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients.

WORKING CONDITIONS

UW Dining operates seven days a week for breakfast, lunch and dinner. The position will have a regularly scheduled shift and will cover other shifts to establish and maintain an overall presence and to ensure appropriate supervision. Position will also work special events that occur weekends and evenings.

REPORTS TO

Unit Manager or Unit Culinary Leader

QUALIFICATIONS

• Bachelors degree in hospitality, business administration or related field.

• Minimum of one year of management experience in the food service industry.

• Excellent interpersonal, organizational, analytical, communication and problem-solving skills.

• Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.

Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

DESIRED QUALIFICATIONS

• Experience in college or university food services.

• Experience in a high-volume production setting.

CONDITIONS OF EMPLOYMENT

• A satisfactory outcome from the employment reference check processes and education verification.

• Possession of a Washington State Food Handlers Card.

• ServSafe certification within three months of hire and maintenance of certification thereafter.

• Maintenance of a valid Washington State Drivers License.

Compensation, Benefits and Position Details

Pay Range Minimum:

$67,200.00 annual

Pay Range Maximum:

$67,200.00 annual

Other Compensation:

-

Benefits:

For information about benefits for this position, visit

Shift:

First Shift (United States of America)

Temporary or Regular?

This is a regular position

FTE (Full-Time Equivalent):

100.00%

About the UW

Working at the University of Washington provides a unique opportunity to change lives on our campuses, in our state and around the world.

UW employees bring their boundless energy, creative problem-solving skills and dedication to building stronger minds and a healthier world. In return, they enjoy outstanding benefits, opportunities for professional growth and the chance to work in an environment known for its diversity, intellectual excitement, artistic pursuits and natural beauty.

Our Commitment

The University of Washington is proud to be an affirmative action and equal opportunity employer ( . All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, gender expression, national origin, age, protected veteran or disabled status, or genetic information.

To request disability accommodation in the application process, contact the Disability Services Office at ... or ... .

Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law ( .

University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.